Researchers at ETH Zurich have collaborated with the food industry to create a whole-fruit variety of chocolate, which aims to increase the value creation of cocoa farming while providing a healthier option for consumers. Cocoa fruit contains valuable ingredients that have been underutilized, prompting researchers to develop a recipe for cocoa-fruit chocolate in partnership with start-up Koa and Swiss chocolate manufacturer Felchlin. By incorporating the flesh and parts of the fruit shell into the recipe, the researchers were able to create a cocoa gel that serves as a sweetener, reducing the need for added sugar in the chocolate.
The development of the perfect recipe for cocoa-fruit chocolate involved extensive testing to find the right balance between sweetness and texture. By using cocoa gel as a sweetener, the researchers were able to increase the fibre content of the chocolate by around 20 percent and reduce the saturated fat content by around 30 percent compared to conventional dark chocolate. This makes cocoa-fruit chocolate a healthier option for consumers, as fibre helps regulate intestinal activity and prevent rapid blood sugar spikes, while reducing saturated fat intake can lower the risk of cardiovascular diseases.
In addition to providing health benefits, cocoa-fruit chocolate also offers economic opportunities for small-scale farmers. By utilizing other components of the cocoa fruit for chocolate production, farmers can diversify their product offerings and increase their income. By selling the beans, powder from the pulp and endocarp, and the remaining shell, farmers can create multiple value-creation streams. This sustainability of the cocoa fruit contributes to the overall profitability of cocoa cultivation, making it a more attractive and viable option for farmers in the long term.
While cocoa-fruit chocolate has shown promise in terms of taste and sensory experience, there are still challenges to be addressed before it can be mass-produced and sold commercially. Adaptations to the value creation chain need to be made, starting with providing drying facilities for cocoa farmers to produce enough powder for chocolate production. ETH Zurich has filed a patent for the cocoa-fruit chocolate recipe, paving the way for potential future developments and large-scale production of this innovative chocolate variety. The collaboration between technology, nutrition, sustainability, and income diversification for farmers showcases how innovative solutions can improve the entire value-creation chain of the cocoa plant.